Day 7: Alfajores

Okay let's brush those sbrisolona crumbs off the sides of our mouth and hop on a plane from Italy to Argentina, Uruguay, Peru, Ecuador, Paraguay, Brazil or Chile (whichever country you prefer, maybe somewhere warm). The delectable alfajor, a sandwich cookie made with buttery biscuits filled a layer of dulce de leche, is a very popular snack in all of these South American countries. The cookies can be dusted with some powdered sugar or covered with chocolate. I dunno about you but anything with dulce de leche has my full, undivided attention. And yes these are as delicious as they sound.

Dulce de leche is very easy to make at home. You can either start with whole milk and use Pim's recipe or start with a can of sweetened condensed milk. I chose to with go the condensed milk route but I was scared to death of the whole "can may explode" warnings because hey if it can happen, it will probably happen to me. I envisioned a loud bang and hot goo covered can shrapnel flying every which way. So better play it safe. Luckily, I found an explosion-free way to make dulce de leche using a double boiler.

Explosion-Free Stovetop Dulce de Leche
Pour the can of condensed milk in the top part of the double boiler and simmer for a few hours, stirring occasionally until the DDL is the color and thickness you like. At the end of cooking mine was almost solid. Steven turned the pan upside down and marveled that it barely moved at all.

Alfajores

1 - 1 1/4 C AP flour
1/2 C corn starch
1/4 tsp baking powder
1/8 tsp salt
1/4 C sugar
1 stick of butter
1 egg
1/2 tsp vanilla extract

Dulce de leche
Powdered sugar
Cinnamon (optional)

Preheat the oven to 350 degrees F.

Beat the butter and sugar until light and fluffy. In another bowl whisk together the flour (starting with 1 cup), cornstarch, baking powder, and salt and set aside.

Add the egg and vanilla to the butter and beat until smooth. Add the dry ingredients and beat until the dough comes together. Add some of the remaining 1/4 C of flour if the dough is too wet.

Roll out the dough to about 1/8 in thickness and cut into whatever shape you desire. Bake for 12 to 15 minutes or until the edges are light golden brown.

Cool on a rack and fill with a teaspoon or more of dulce de leche (I chose more).

Dust the tops with some powdered sugar (add a tiny bit of cinnamon if preferred). I skipped the dusting part.

Day 1: White Chocolate Cashew Macadamia Butter Cookies
Day 2: Shortbread Bars with Mango Jam
Day 3: Pumpkin Butter Thumbprints
Day 4: Butterscotch Cookies with Hazelnuts
Day 5: Best Oatmeal Cookies Ever with Chocolate Chunks, Pecans, and Dried Cherries
Day 6: Torta Sbrisolona



These are one of my favorites so I will be submitting these to Susan for her Eat Christmas Cookies Event. Head on over to her blog for even more Christmas Cookies!

Day 6: Torta Sbrisolona

Torta sbrisolona, which literally means crumbly cake, is more like a big cookie. It is a speciality of the city of Mantua/Mantova from the Lombardy region of Italy. The cake is a very old and traditional one and popular during Christmas time. In the oldest recipe neither butter nor eggs were used because many people could not afford these rich ingredients. This cookie should not be cut, instead, set it on a platter and have everyone breaks off a piece a two.

The flavor reminds me a little of shortbread but it is more crisp and crumbly and the top is covered with crunchy streusel-like pieces. Some recipes use a combination of cornmeal and flour (I think this is more traditional) and other recipes are flavored with a little lemon zest but I chose to enhance the almonds with almond and vanilla extracts. Next time I will try substituting some of the flour with finely ground cornmeal. The original Martha Stewart recipe yields a very thick cookie so I decreased the recipe for a slightly thinner cookie.

How to blanch almonds

Torta Sbrisolona
Adapted from Martha Stewart Baking Handbook

1 1/2 sticks of butter, cold
1 1/2 C AP flour
1 1/2 C blanched almonds, finely ground
1/2 C sugar
1/4 tsp salt
1 tsp pure vanilla extract
1/2 tsp of almond extract or 1 - 2 tsp of amaretto

Preheat the oven to 350 degrees Fahrenheit. Butter a 10 inch springform pan. I found that buttering the pan was unnecessary since the cookie is quite buttery.
In a mixing bowl whisk together the flour, sugar, finely ground blanch almonds, and salt or pulse ingredients together in a food processor. Cut the butter into the dry ingredients then about halfway through sprinkle in the extracts and continue to cut until the mixture is fully incorporated and starts to come together, there should be no dried crumbs. Or alternatively you can pulse the butter into the dry ingredients in a food processor. Squeeze the mixture to form pea to 1 inch size clumps of dough.

Gently press about 1/4 of the crumbs into bottom of the springform pan. Sprinkle the rest of the mixture evenly over the top. Bake until the cookie starts to turn pale golden, about 20 minutes. Then lower the temperature to 300 and continue to bake for 20 more minutes until the cookie is dry and crisp. Cool on a rack and release from the springform before serving.

Place on a platter and dust with powdered sugar if preferred.

Makes 1 10 inch cookie

Day 1: White Chocolate Cashew Macadamia Butter Cookies
Day 2: Shortbread Bars with Mango Jam
Day 3: Pumpkin Butter Thumbprints
Day 4: Butterscotch Cookies with Hazelnuts
Day 5: Best Oatmeal Cookies Ever with Chocolate Chunks, Pecans, and Dried Cherries

How to Blanch Almonds

Turning raw almonds into blanched almonds is easy peasy.

Blanching Almonds

Boil some water (saucepan, kettle, microwave, etc.), enough to cover your almonds.

Place your almonds in a heat proof bowl and pour boiling water over them. Cover with a plate or lid and let it sit for 1 minute only, any longer and your almonds will get soggy.

Drain them in a sieve and run them under cold water and drain again. Do not let the almonds sit in water. Then use your fingers and squeeze them out of their skins. The skins will have separated off the nut and will come off very easily. Be careful of the almonds shoot out of your fingers and onto the kitchen floor.

Dry the almonds on a paper towel then bake them at 325 degrees Fahrenheit for 5 to 10 minutes.